This Chicken Power Bowl has chicken and vegetables piled on lettuce – it’s a great lunch or dinner idea. The flavors are light and delicious it is excellent when you want something filling and protein rich but not too heavy.
Easy Low Carb Power Bowl
I call this a power bowl because it leaves me feeling energized, especially at lunch. I hate getting those afternoon slumps and so having a great lunch really helps avoid that feeling. Not only is it a great lunch recipe, but they are easy to put together for a simple dinner too!
You get a lot of protein from the chicken, and the vegetables add a lot of color and flavor. This chicken power bowl has a Mexican-inspired theme with salsa and a Mexican-style salad dressing. Unlike a salad, the chicken and veggies are served warm over the lettuce. I like the contrast in the temperatures, and it makes it feel more like a hearty meal.
Ingredients
- Chicken Breasts: I used boneless and skinless chicken breasts.
- Taco Seasoning: This seasoning adds the best spicy flavor to any recipe.
- Zucchini, Yellow Squash, Red Bell Pepper: Be sure to dice them.
- Chili Powder, Cumin, Salt: Spices to add amazing flavor to this power bowl!
- Shredded Romaine Lettuce: We use romaine most often because it is out favorite, but if you prefer another lettuce or green, then that is fine.
- Avocado: A great topper for any salad.
- Salsa: Use my homemade salsa recipe or your favorite store-bought.
- Salad Dressing: We like Southwestern Ranch or Cilantro Dressing
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Variations
- To make it extra filling, add some cooked white or brown rice, or cauliflower rice, to the bottom of the bowl.
- Feel free to add black beans or pinto beans for some extra texture.
- You can make this any theme. While we used a chipotle theme, feel free to use your favorite spices and flavors. A mediterranean bowl would be fantastic – you could add chickpeas and tahini and some feta.
- We prefer chicken breasts, but chicken thighs or even rotisserie chicken can be used.
How to Make a Chicken Power Bowl
- Season chicken with taco seasoning. Roast or grill chicken until the internal temperature is 165°F and the meat is tender. Let rest for 5 minutes and then cut into bite sized pieces. Keep warm while assembling your bowls.
- Meanwhile, cook peppers and squash in a large saucepan over medium-high heat. Add cumin, chili powder and salt and cook until vegetables soften but are not mushy. You could also roast them on a baking sheet.
- Serve by adding lettuce to the bottom of each bowl. Add vegetables and chicken on top. Add dressing or salsa and avocado. Best if served warm.
EXPERT TIPS
- I like the combination of squash, zucchini, and peppers for this recipe but feel free to use a variety of vegetables you like. You could add tomatoes or red onion – just keep in mind the cooking time.
- The dressing is optional, and sometimes I just use salsa as a dressing, or even skip it and just use avocado or guacamole. If you opt for a dressing, any flavor that goes with Mexican flavors will work well.
How to Make It for Meal Prep
- This is one of my favorite low-carb chicken breast recipes because it’s perfect for meal prepping. If you like to prepare meals ahead of time, this is a good choice.
- You can grill the chicken, cook the vegetables ahead of time, and store them in an airtight container in the refrigerator. They will keep well for up to four days.
- When ready to eat, warm the chicken and veggies in the microwave and then assemble the bowl following the recipe. You can also just toss the chicken and veggies with the lettuce cold. I think the best meals are filling but don’t leave you tired, sluggish, and needing a nap after. It’s even better if it’s an easy low-carb chicken recipe like this chicken bowl. It will definitely give you the energy to tackle your afternoon if you have it for lunch – I hope you give it a try.
FAQs
How to store this recipe?
If the salad is already completely made and dressed, then you can store it in the fridge for a day. This salad will last longer with no dressing.
Grilled Chicken Power Bowl Recipe
This Low Carb Chicken Power Bowl combines grilled chicken with a ton of healthy veggies for a lighter meal that still keeps you full and not sluggish.
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 4 cups romaine lettuce shredded
- 1 ½ cups zucchini diced
- 1 ½ cups yellow squash diced
- 1 cup red bell pepper diced
- 2 teaspoons store bought taco seasoning
- 1 teaspoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ½ cup avocado sliced
- 2 tablespoons salad dressing see note
- 4 tablespoons salsa
Instructions
- Season chicken with 2 teaspoons taco seasoning. Preheat oven to 350°F and grill chicken for 10-12 minutes or until the internal temperature is 165°F. Let rest for 5 minutes and then cut into bite sized pieces. Keep warm
- Heat olive oil in a large skillet over medium heat. Add peppers and cook 2-3 minutes. Then add zucchini and yellow squash. Add cumin, chili powder and salt and cook until vegetables soften but are not mushy. Remove from heat.
- Serve by adding lettuce to the bottom of each bowl. Add vegetables and chicken on top. Add dressing or salsa. Best if served warm.
Recipe Video
Recipe Notes
- You can use your favorite dressing that compliments Mexican style food. You can use salsa for your dressing, a cilantro dressing or southwestern ranch.
Recipe Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 10g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 428mg | Potassium: 1210mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5588IU | Vitamin C: 67mg | Calcium: 50mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Nice fast meal.